Old-fashioned squash soup

Yield: 6 Servings

Measure Ingredient
1 medium Onion; finely chopped
¼ cup Butter or margarine
2 tablespoons All-purpose flour
¾ teaspoon Salt
1 dash Pepper
⅓ teaspoon Ground nutmeg
1 can (14-oz) chicken stock
1 cup Milk
1½ cup Cooked squash
2 teaspoons Worcestershire sauce
1 \N Egg yolk; slightly beaten
½ cup Light or heavy cream

Saut‚ the onion in butter until soft, about 5 minutes. Add the flour, salt, pepper, and nutmeg and stir until blended and bubbly. Remove from heat and gradually stir in the chicken stock and milk. Return to heat, bring to a boil, and cook, stirring, until thickened. Add the squash and Worcestershire, reduce heat to low, and cook, stirring often, until heated through. Blend together the egg yolk and cream; stir in some of the hot soup, then stir the egg mixture back into the hot soup. Cook until soup is heated through and the egg has thickened. Yield: 6 servings.

From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, .

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